DISH RESEARCH · Main dish
Rømmegrøt
Matprat’s rømmegrøt boils sour cream, works in wheat flour in two stages, adds milk gradually and serves the porridge with sugar, cinnamon and its own skimmed fat.
About Rømmegrøt
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Matprat’s rømmegrøt cooks sour cream with wheat flour and milk into a porridge. The recipe connects it with long traditions in Norway and midsummer, Olsok celebrations and mountain outings, with sugar, cinnamon and skimmed fat at serving.
The sour cream boils briefly before half of the wheat flour is sifted in and stirred vigorously. The mixture continues over low heat until fat begins to emerge.
That fat is removed with a spoon or small ladle and reserved. The remaining half of the same flour portion is stirred into the porridge before milk is added.
Milk is incorporated a little at a time, with thorough stirring between additions. The porridge simmers briefly and is seasoned with salt.
The finished porridge is served with sugar, cinnamon and the fat skimmed from its own sour cream. Matprat also suggests assorted cured meat alongside this summer dish.
Ingredients in Rømmegrøt
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Sour Creambase
- Wheat flourbinder
- Buttertopping
- Saltseasoning
- Sugarsweetener
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Norway